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congrats.... and what the hell do the numbers after the different scottish mean?
 
back to the brewz...

It'll have to be something for autumn/winter/cold-ish months.

With limits to how much water we can boil, and how much grain we can mash, we need to keep this from being too big (ie RIS, Barleywine etc.). Let's try to keep it around 6%, with the exception of some Belgian styles which normally use sugars.

Some possibilities that come to mind:
Old Ale (6-7%) - ie Old Peculier-like
Dunkel
IPA (not IIPA)
Wee heavy (small end of the style, 6-7%)
ESB
Dubbel
Tripel
Belgian strong golden ale
Brown ale
 
Cugel said:
back to the brewz...

It'll have to be something for autumn/winter/cold-ish months.

With limits to how much water we can boil, and how much grain we can mash, we need to keep this from being too big (ie RIS, Barleywine etc.). Let's try to keep it around 6%, with the exception of some Belgian styles which normally use sugars.

Some possibilities that come to mind:
Old Ale (6-7%) - ie Old Peculier-like
Dunkel
IPA (not IIPA)
Wee heavy (small end of the style, 6-7%)
ESB
Dubbel
Tripel
Belgian strong golden ale
Brown ale
Click to expand...

Smoked Porter?
 
Here's my scotty:


Ingredients

Amount Item
6.50 lb Pale Malt (2 Row) UK (3.0 SRM) Grain 83.9 %
1.00 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 12.9 %
0.25 lb Black (Patent) Malt (500.0 SRM) Grain 3.2 %
0.25 oz Goldings, East Kent [5.00%] (60 min) Hops 4.9 IBU
0.25 oz Goldings, East Kent [5.00%] (30 min) Hops 3.7 IBU
0.50 oz Goldings, East Kent [5.00%] (10 min) Hops 3.5 IBU
1 Pkgs Edinburgh Ale (White Labs #WLP028) Yeast-Ale


Est Original Gravity: 1.035 SG (70% Planned Eff)
Measured Original Gravity: 1.040 SG
Est Final Gravity: 1.009 SG Measured Final Gravity: 1.008 SG
Bitterness: 12.1 IBU Calories: 152 cal/pint
Est Color: 15.3 SRM
 
flyangler18 said:
Since we're ushering in summer, I suggest a saison as well.
Click to expand...

You know what, we could do summer beerz too. I keep on thinking it's much too late for summer, but we could definitely do it! I'm planning 2 batches of old ale, and a barleywine (or maybe 2)... go figure.

Saison's are a great summer drink! :) Drool
APA
Biere de Garde...
 
I wouldn't mind doing something pretty light for summer. Like a kolsch or something along those lines.
 
I normally dont like it but I do like it on a really hot summer day. That and for playing beer pong.
 
Some ideas off the top of my head:

Summer:
Blonde
Witbier
Cream Ale
Saison
Belgian Blonde
Berliner Weisse
Kolsch

Winter:
Brown Porter (NOT a peat-smoked porter like Stone, but something using Rauchmalt).
Mild
Robust Porter
NEBA
SEBA
 
I dunno that scottish ale souded pretty good!

that being said I say lightish, but not kolche

Im an interested in the cream ale angle as well!
 
We had success with this Alt bier.

AltBier #2 - 10.5 Gal
Brew Type: All Grain Date: 7/8/2007
Style: Dusseldorf Altbier Brewer: M Beyerle
Batch Size: 10.00 gal Assistant Brewer:
Boil Volume: 13.26 gal Boil Time: 60 min
Brewhouse Efficiency: 70.0 % Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 69.9 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
10.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 51.2 %
7.75 lb Munich Malt (9.0 SRM) Grain 36.9 %
1.25 lb Caramunich Malt (60.0 SRM) Grain 6.0 %
0.75 lb Wheat Malt, Ger (2.0 SRM) Grain 3.6 %
0.50 lb Carafa I (337.0 SRM) Grain 2.4 %
4.00 oz Hallertauer [3.20%] (60 min) Hops 23.9 IBU
1.00 oz Spalter [3.50%] (25 min) Hops 4.6 IBU
2.00 oz Tettnang [3.70%] (10 min) Hops 4.5 IBU
1.00 oz Hallertauer [2.50%] (45 min) Hops 4.3 IBU
1.00 oz Spalter [3.50%] (5 min) Hops 1.3 IBU
2 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale
 
shootermeb said:
We had success with this Alt bier.

AltBier #2 - 10.5 Gal
Brew Type: All Grain Date: 7/8/2007
Style: Dusseldorf Altbier Brewer: M Beyerle
Batch Size: 10.00 gal Assistant Brewer:
Boil Volume: 13.26 gal Boil Time: 60 min
Brewhouse Efficiency: 70.0 % Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)
Actual Efficiency: 69.9 %
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
10.75 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 51.2 %
7.75 lb Munich Malt (9.0 SRM) Grain 36.9 %
1.25 lb Caramunich Malt (60.0 SRM) Grain 6.0 %
0.75 lb Wheat Malt, Ger (2.0 SRM) Grain 3.6 %
0.50 lb Carafa I (337.0 SRM) Grain 2.4 %
4.00 oz Hallertauer [3.20%] (60 min) Hops 23.9 IBU
1.00 oz Spalter [3.50%] (25 min) Hops 4.6 IBU
2.00 oz Tettnang [3.70%] (10 min) Hops 4.5 IBU
1.00 oz Hallertauer [2.50%] (45 min) Hops 4.3 IBU
1.00 oz Spalter [3.50%] (5 min) Hops 1.3 IBU
2 Pkgs German Ale/Kolsch (White Labs #WLP029) Yeast-Ale
Click to expand...

Is this who I think it is??? 1 post since july of 07 and posting an Alt recipe!
 
Warrior said:
Works for me, how about all the other SC Pa brewers?
Click to expand...

I'll say I'm tentative, as that is USA Rugby Sweet Sixteen Nationals - but it all depends on how we progress to that point. If our loss yesterday is any indication, it's going to be a tough season ahead.
 
Ok, May 16th - Altbier. Be aware - with 9oz hops per 10g batch, it's an expensive brew...my roommate guestimated around $32. Keep that in mind....


Since there's a lot of grains and hops, I'm going to have to order early from my LHBS so I can have all the hops we need.

Let's start getting a headcount. You know the drill. Copy the list above you, and add your name to the bottom and how much you want:


jezter6 - 5g
 
jezter6 - 5g
claphamsa-5g



Waht kinds of hops subbing can we do? I mean a couple of us got large amounts in the grain buy!
 
While an Alt sounds yummy, I'd be concerned about fermentation temp during mid-May. Alts need to ferment around 58-60 degrees.

Just something to consider.
 
If we're going to do this Alt, why don't we use Perle for the 60 minute bittering addition instead of 4 oz of 3% Hallertauer?

For some reason this beer seems just too hoppy for the style!
 
claphamsa said:
wouldn't that depend on the yeast? I mean if u use California lager yeast for example.....
Click to expand...

Well, then it's not an Alt! Still beer, but not an Alt.

I'll be honest - that recipe seems out of whack to me. Too hoppy, and all those low-AA hops will leave a TON of vegetal matter in the kettle. I think it's better to go with a clean high AA bittering hop at 60, then some noble hop flavor and aroma at around 15.
 
ps, i asked you question sin the scottish 70 thread :p

Just punched that and my saison into beersmith, and i need to begin finding ingreedients
 
flyangler18 said:
Well, then it's not an Alt! Still beer, but not an Alt.

I'll be honest - that recipe seems out of whack to me. Too hoppy, and all those low-AA hops will leave a TON of vegetal matter in the kettle. I think it's better to go with a clean high AA bittering hop at 60, then some noble hop flavor and aroma at around 15.
Click to expand...

I've done 4-5 Alt beers, and this one tastes just yummy. :) If y'all don't like it, I'm cool with changing up. Someone decided at the MD brew day that the Alt is what we wanted to brew, and I was looking forward to brewing this recipe again so I posted it.

Either way, a decision needs to be made so that we can get ingredients. Let's make this decision by Friday. So far, a lot of ideas have been tossed out there, a few recipes....let's come to a concensus.
 

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